Mushroom Stuffing

• 4 Tbsp. butter
• 1 medium onion, diced
• 2 ribs of celery, sliced
• 20 ounces mushrooms, thinly sliced [I usually do half white button, half some other kind]
• 1 teaspoon fresh thyme leaves
• 2 Tbsp. fresh sage leaves
• 2 Tbsp. fresh parsley, minced
• 8 c. bread cubes
• ½ c. heavy cream
• 2 eggs
• salt and pepper

Preheat the oven to 350 degrees

Melt butter in a large skillet over med-high heat; saute onion and celery for about 10 minutes. Remove onion and celery with a slotted spoon. Add mushrooms to the skillet and saute five minutes.

Dump onion, celery, and contents of skillet into a large mixing bowl and add herbs; mix well. Add bread cubes; mix well.

In a small bowl, whisk together cream and eggs. Pour into the mixing bowl full of bread cubes and mix it all together until the whole mess is thoroughly blended. Season with salt and pepper.

Transfer to a baking dish and bake for 25 minutes. Or stuff a turkey.